Dobar Chicken

Name: Dobar Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, marinated; 2 ounces olive oil; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 8 ounces penne pasta; 1 teaspoon butter; 10 ounces port wine; 2 ounces gorgonzola; 3 ounces heavy cream; 2 ounces grapes; 1/2 teaspoon parsley

Eats Now Editorial Team · 510 kcal · Meat & Poultry

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Dobar Chicken – a delicious recipe with chicken breasts, olive oil, salt, ground pepper, penne pasta, butter. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 chicken breasts, marinated
2 ounces olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
8 ounces penne pasta
1 teaspoon butter
10 ounces port wine
2 ounces gorgonzola
3 ounces heavy cream
2 ounces grapes
1/2 teaspoon parsley

1
Add Butter and port to saute pan.
2
Reduce by 3/4.
3
Add Heavy Cream and Gorgonzola.
4
Reduce by 1/2
5
Add Penne
6
Char Grill Chicken.
7
Place pasta in bowl.
8
Top with Chicken.
9
Top with grapes soaked in port.
10
Top with Gorgonzola.
11
Garnish with parsley.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 chicken breasts, marinated, 2 ounces olive oil, 1/4 teaspoon salt, 1/4 teaspoon ground pepper, and more.

Yes, Dobar Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
510 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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